Factors Affecting Fish Consumption Based on Structures of Health Education

Cardiovascular disease is determined as the first cause of mortality in Iran. Nutrition and dietary intake has been known as the first and most important factor in the incidence of these diseases. This means that from 800 cases of daily mortality in the country، 300 cases are directly related to poor nutrition. Fish is considered as a healthy food and its consumption is recommended twice a week in a balanced diet. Fish consumption per capita in Iran is estimated to be between 7. 5 and 9 kg a year and in most provinces the rate is less than 4 kg per year. Identifying the factors influencing on fish consumption is the first step to increase fish intake. Some studies have revealed the effects of some factors such as smell and taste of fish، the fear of tiny bones، cooking skills in preparing fish and perceived benefits. The Impact of individual attitudes on fish consumption is undeniable. Health education models have identified basic components that are effective in creating or changing a behavior and emphasizeed weighted coefficients of each of these components and structures in different societies. Survey on behavior factors is one of the duties of health education models. Patterns and models that hold the person responsible for the behavior include theory of planned behavior، health belief model، logical function and process of change. This study aimed to determine the factors influencing the consumption patterns of fish، based on the models in health education.